Grilled Citrus Chicken with Glaze
Serves 4
10 mins prep
20 mins cook
60 mins total
2 servings
Citrus glaze:
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For Marinade:
Zest and juice fresh fruit and then stir together with other ingredients: garlic, shallot, olive oil, sugar, salt, pepper, rosemary, parsley, and red pepper flakes.
For Chicken:
If using chicken breasts, lightly pound the breasts or butterfly them in half so they are a more even thickness. Then add to HALF of the marinade recipe. Save the other half of the marinade for the citrus glaze.
Marinate the chicken for at least 30 minutes or up to four hours. Don’t go longer than that or the chicken will start to break down too much from the acid.
Grilling the Chicken:
When ready to grill the chicken, preheat grill to medium-high heat and brush grates with some oil.
Grill chicken for 6-7 minutes per side until it reaches 165˚F in the thickest part of the chicken. Depending on the cut you are using, this time may vary so use a thermometer to make sure your chicken is cooked safely.
Brush chicken with glaze in the last minute or two of cooking if you are using.
Let the chicken rest for a few minutes before slicing and serving.
Glaze:
If you want to make the glaze, add half of the reserve citrus marinade to a saucepan with honey. Stir well and bring to a low simmer.
Simmer over low heat for 5-6 minutes until the glaze is thickened and coats a spoon.
Turn off heat and let cool. Then brush on chicken.
Note: if you are NOT making the glaze, you can half the marinade recipe.
